Southern Savory Corn Pudding
Southern Savory Corn Pudding takes about 55 minutes from beginning to end. One serving contains 313 calories, 7g of protein, and 20g of fat. This recipe serves 8. For 66 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 214 people found this recipe to be yummy and satisfying. This recipe is typical of Southern cuisine. Head to the store and pick up heavy whipping cream, granulated sugar, unsalted butter, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Recipe Girl. Overall, this recipe earns a rather bad spoonacular score of 32%. Try Southern Baked Corn Pudding, Savory Corn Pudding, and Southern Corn Pudding: Traditional Texanized for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon baking powder
1/4 teaspoon black pepper
1/4 cup cornmeal
3 large eggs
3/4 cup all-purpose flour
1 (14.4 oz) bag frozen corn, thawed and drained
2 tablespoons granulated white sugar
1 cup heavy whipping cream
1 medium onion, diced
3/4 teaspoon salt
4 tablespoons unsalted butter, plus more to grease the dish
1/2 teaspoon vanilla extract
Equipment:
casserole dish
oven
frying pan
whisk
bowl
Cooking instruction summary:
Preheat the oven to 350F; grease a 1.5-quart casserole dish with butter and set aside.Add the butter to a medium skillet over medium heat. Once melted, add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally. Transfer to a large bowl and cool slightly.Once the onions are cooled a bit, whisk in the eggs, cream, and vanilla. Sift in the flour, cornmeal, sugar, baking powder, salt, and black pepper, just to combine (be careful not to over-mix). Fold in the corn.Pour the batter into the prepared dish and bake until set and golden, about 35 to 40 minutes.Sprinkle the parsley on top and serve warm.
Step by step:
1. Preheat the oven to 350F; grease a 1.5-quart casserole dish with butter and set aside.
2. Add the butter to a medium skillet over medium heat. Once melted, add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally.
3. Transfer to a large bowl and cool slightly.Once the onions are cooled a bit, whisk in the eggs, cream, and vanilla. Sift in the flour, cornmeal, sugar, baking powder, salt, and black pepper, just to combine (be careful not to over-mix). Fold in the corn.
4. Pour the batter into the prepared dish and bake until set and golden, about 35 to 40 minutes.Sprinkle the parsley on top and serve warm.
Nutrition Information:
